How to make Chicken Dum Biryani
Step 1 Prepare the marinade and let the chicken marinate for an hour
To prepare this Mughlai recipe, take a large bowl mix yoghurt (curd) with red chilli powder, turmeric powder, cumin powder, coriander powder, along with ginger and garlic paste. Mix all the ingredients well and add chopped chicken into the mixture and let the chicken marinate for about an hour. When the chicken is marinated, add thinly sliced onions and salt to it.
Step 2 Saute the spices for cooking chicken
To cook the chicken, put a copper vessel on low-medium flame and heat ghee in it and add all the whole spices. Let the spices crackle and add the marinated chicken into the vessel. Saute the chicken well. Now, add ginger and garlic paste into the chicken along with the sliced onions, and saute them again for a minute.
Step 3 Cook the chicken in curd and spices
Then, add the beaten curd and saute the chicken till the oil separates. When the oil is separated, add mace and cardamom powder into it and saute the chicken for a minute. And then add the water and cook the chicken on low-medium flame. Put the lid on vessel once the chicken is cooked.
Step 4 Cook basmati rice
Now on another burner, boil water in a pan and add the whole spices along with salt and lemon juice. Once the water starts boiling, add the basmati rice and cook till the rice are cooked into it.
Step 5 Make the layers for biryani
Open the copper vessel’s lid and layer the rice on top of the cooked chicken. Above the rice layer, add ghee and cream nicely. Now, make a final layer of the garnishing with mint leaves, saffron and thinly sliced onions and pour kewra, rose water in it.
Step 6 Cover the pan with the dough and seal it
Make a dough of the whole wheat flour and apply it on the rim of the pot, and then cover with a lid. Seal the copper vessel and let it cook over medium flame. Once the biryani is cooked, slowly remove the dough and serve it hot with raita.